Roasted Pork Loin with Pear Chutney
I love pear season so much. They are such a nice, bright part of winter. While normally I think of comfort foods during the cold December days, pear season allows you to have some perfect fruit in the middle of winter.
I actually like pears in almost all states of ripeness. Obviously perfectly ripe pears are delicious, but I even like slightly under-ripe pears that are very crunchy. I’ll take them all!
If you are a late shopper this year, and looking for a great gift for someone, be sure to check out the Royal Riviera Pears from Harry & David! You can still get them in time for the holidays and they are beautiful and delicious.
For a limited time, use the code MACHEESMO for 15% off any Harry & David purchase!
They sent me a box and I used some of them for this delicious pear chutney that I paired with a roasted pork loin. While the chutney is mostly pears, I tossed in some dried cherries for a little extra texture along with standard chutney flavors. The chutney would go well on almost any protein, but is especially delicious on pork. It is also gluten-free!
Enjoy and happy holidays!
For the chutney, combine all ingredients in a medium pot over medium-low heat. Bring to a slight simmer and simmer for 6-7 minutes until pears soften, but don’t turn completely to mush. Remove from heat. Serve at room temperature or slightly warmed.
For pork loin, preheat oven to 350 degrees F. Season pork loin on all sides with salt and pepper. In an oven-safe cast iron skillet, heat oil over medium-high heat. Sear pork loin on all sides for 2-3 minutes until browned.
Transfer pork to the oven and roast until the pork reaches an internal temperature of 140 degrees F. in the thickest part, depending on the thickness of your pork loin this will take anywhere from 10-20 minutes. Use a meat thermometer!
When pork comes out of the oven, let it rest for a few minutes. Then slice and serve piled high with pear chutney and fresh cilantro.
Pork Loin with Pear Chutney
Well, obviously you’ll need pears to make this chutney! I used some of these beauties from Harry & David!
To start the chutney soften the shallots and ginger in a little butter in a medium sauce pan. Be sure to keep the heat low. You don’t want them browning at all.
Then all the add-ins go in plus some brown sugar (or honey). Lots of pears and cherries!
Let those simmer together until everything softens, but don’t simmer them so long that the pears completely break down into mush. They should still have a little texture to them.
Now let’s talk pork loin! I like to get a pretty thick whole pork loin and season it liberally with salt and pepper on all sides. Then brown it well in an oven-safe skillet.
Once it is browned, stick it in a 350 degrees F. oven until it’s cooked through. It’s very tough to give you a time guideline here because it’ll vary wildly based on the thickness of your pork loin. Mine needed to roast about 18 minutes to reach 140 degrees F. in the thickest part. If you have a thinner one it might only need 10 minutes. Just check it every few minutes until you nail it.
Let the pork loin rest for five minutes or so before slicing and serving!
The pork will be super tender and the pear chutney goes so well with it. Actually, it goes well with many proteins, but it’s especially great with roasted pork like this.